Pichler-Krutzler

Austria, Wachau

Sustainable

Pichler-Krutzler from Austria’s famed Wachau region is Erich Krutzler and his wife Elisabeth Pichler-Krutzler, the son-in-law and daughter of F.X. Pichler. Erich is a very serious and talented winemaker in his own right, having inherited a great Blaufränkisch vineyard in Südburgenland from his family estate, Krutzler, where he was for several years the winemaker, and has had a couple of international award-winning projects in Slovenia. Erich and Elisabeth now have 10 hectares of vines. Their viticulture is “sustainable”. They use no insecticides, only organic manure as fertilizer, and gentle tilling of the soil. In the vinification, Erich and Elisabeth use indigenous yeasts for all cuvées except in an occasional year for the spring-bottled wines. For all of the top wines, like Supperin, Loibenberg, Pfaffenberg, Kellerberg, fermentation is done with indigenous yeasts in wood foudre from Stockinger of varying sizes up to 1500l., between 1 and 8 years, no toast. Because Erich has a vineyard of Blaufrankisch in the sudburgenland, they are not members of Vinea Wachau Nobilis Districtus. This gives Erich the flexibility, though, to do things in vinification that he feels are more natural, and indeed he is very proud that they use no additives like finings in their wines and keeping their wines sometimes on the fine lees with very low SO2 for up to a year.

Small site, South facing, gently sloping from the town wall of Dürnstein with the framing of natural stone walls to work as a heat reservoir. Harvested middle of October. Fermenation and elevage in big oak barrels on fine lees for about 10 months. Bottled in September.

A subsection of Kellerberg situated in the southwestern part. Since vintage 2013 is now part of Kellerberg. Fermentation and elevage in big oak barrels on the fine lees for about 10 months. Bottled in September.

In the wine growing region Kremstal on the border of the Wachau, plateau and terraces on about 400m a.s.l., traditional and famous site for Riesling. Harvested mid to end of October. Fermentation and elevage in stainless steel on fine lees until bottling in May.

South facing famous site in the village of Loiben, warm and exposed. Harvested middle of October. Fermentation and elevage in partly stainless steel and big oak barrels on the lees for about 10 months. Bottled in September.

Subsection of Kellerberg situated in the southwestern part. Since vintage 2013 is now part of Kellerberg. Fermenation and elevage in stainless steel on the fine lees for about 10 months. Bottled in September.

Southeast facing in a side valley approx. 300m a.s.l. with a special micro-climate with the longest vegetation period, one of the best and renowned site in entire Wachau. Harvested end of October or early November. Fermenation and elevage in stainless steel on fine lees for about 10 months. Bottled in September.

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